Chipotle Beef Short Ribs
Beef short ribs braised with chipotle in adobo sauce for tender fall off the bone ribs
Ingredients
- 6-8 beef short ribs cut into blocks
- 1 Tbsp vegetable oil or any oil that can withstand high heat - not olive oil
- 1 Tbsp flour
- 1 tsp salt
- ½ tsp pepper
- 1 small onion, chopped
- 2 large cloves garlic, minced
- 2 ½ cups beef broth
- 2 Tbsp tomato paste
- ½ can chipotle peppers in adobo sauce, about 4 peppers, or less for a milder heat small cans are 186 ml or 6.5 oz
- 1 Tbsp chopped fresh rosemary plus extra for garnish
- salt and pepper to taste depends on sodium level of beef broth
- fresh chopped parsley for garnish
Instructions
- Pat beef ribs dry and dust with flour, salt and pepper.
- Heat large dutch oven over medium-high heat and add oil. Sear ribs on all sides until well browned. Sear in batches to prevent steaming.
- Drain all fat from dutch oven.
- Prepare sauce by chopping chipotle peppers, garlic, onions and rosemary. Add to microwave safe dish along with beef broth, tomato paste, salt and pepper. Heat until hot and pour over ribs.
- Bake at 325° for 2 ½ hours until meat is very tender. Remove fat with a ladle from the top every 30 minutes, OR prepare in advance and refrigerate. Remove fat once it has solidified on top. Reheat before serving.
- Serve over mashed potatoes, polenta, or starch of choice. Garnish with fresh parsley and more fresh rosemary if desired.